STONE CIRCLES Their Mystery Endures
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CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green 34 British Charcuterie Awards 2019NOW OPEN FOR ENTRIES, THE BRITISH CHARCUTERIE AWARDS ARE GOING FROM STRENGTH TO STRENGTH. LAST YEAR, THE LAUNCH YEAR, THERE WERE OVER 80 PRODUCERS ENTERING AROUND 450 PRODUCTS - THIS YEAR THEY ARE ON TARGET TO DOUBLE THE NUMBER. 35 Charcuterie – cured meat, game and poultry - covers a cornucopia of tantalising treats. Whether dry-curing or brining and then applying heat in some form – hot-smoking for example - in the northern European tradition or following the French, Spanish and Italian style of curing, fermenting and then air-drying, the techniques, tastes and actual products are far ranging From smoked venison to succulent salamis, coppa, rillettes, brawn, black pudding or bacon, hams, cheeks or even jowl – any and every part of the pig will do. Charcuterie is nose to tail cooking with every part of the animal used up. The possibilities are endless and the opportunities enormous. Chef Magazine is proud to be Media Partner to the British Charcuterie Awards and is supporting Class 8 that concentrates on “House Made” Charcuterie. This class is for all chefs whether working in a restaurant, hotel or pub kitchen who make charcuterie from meat, poultry or game to serve within their own restaurants or bars. 36 BRITISH CHARCUTERIE AWARDS 2019 Some chefs buy in meat ready butchered, others like Luke Holder at his “adventures in cured meats” and was thrilled to receive a Silver Harnett, Holder & Co buys in whole pigs, butchers them on-site with medal for his Yorkshire Mangalitsa coppa in the British Charcuterie virtually every bit of the carcass used in his restaurants. -
ROCK ART BIBLIOGRAPHY (Current at July 2008) This Detailed Listing Contains Over a Thousand Publications on Rock Art
ROCK ART BIBLIOGRAPHY (current at July 2008) This detailed listing contains over a thousand publications on rock art. It relates primarily to rock art in the counties of Durham and Northumberland but also includes many publications on rock art in other parts of Britain and Ireland, as well as on the recording, management, and conservation of carved panels, plus a number of theoretical studies. The bibliography was compiled by Northumberland and Durham Rock Art Pilot Project volunteer, Keith Elliott, with additional contributions from Kate Sharpe and Aron Mazel. Abramson, P. 1996 ‘Excavations along the Caythorpe Gas Pipeline, North Humberside’. Yorkshire Archaeological Journal 68, 1-88 Abramson, P. 2002 'A re-examination of a Viking Age burial at Beacon Hill, Aspatria'. Transactions of the Cumberland and Westmorland Antiquarian and Archaeological Society 100: 79-88. Adams, M. & P. Carne, 1997 ‘The Ingram and Upper Breamish Valley Landscape Project: interim report 1997’. Archaeological Reports of the Universities of Durham and Newcastle upon Tyne 21, 33- 36 Ainsworth, S. & Barnatt, J., 1998, ‘A scarp-enclosure at Gardom’s Edge, Baslow, Derbyshire’. Derbyshire Archaeological Journal 118, 5-23 Aird, R. A., 1911 ‘Exhibits’. Proceedings of the Society of Antiquaries of Newcastle upon Tyne 3rd series 5(9), 102 Aitchison, W., 1950 ‘Note on Three Sculptured Rocks in North Northumberland’. History of the Berwickshire Naturalists’ Club 32(1), 50 Alcock, L 1977 ‘The Auld Wives’ Lifts’. Antiquity 51, 117-23 Aldhouse-Green, M., 2004 ‘Crowning Glories. The Language of Hair in Later Prehistoric Europe’. Proceedings of the Prehistoric Society 70, 299-325 Allott, C. & Allot, K., 2006 ‘Rock Art Indoors’. -
Preserving Summer Sausage and Meats
SP 50-735 Revised March 2020 Oregon State University Extension Service Preserving Meats Summer Sausage & Deli Style Meats Summer sausage can be successfully made at home. Recipes can be adapted to make them leaner than their commercial counterparts. Special seasonings can also be added. If you plan to grind your own meat, a meat grinder is recommended. Food processors can be used, but have limited versatility since they will only produce a fine grind. Some grinders come with casing attachments. The best casings are from the small intestine of hogs or sheep. Synthetic casings made from collagen or cellulose are also available. They can usually be purchased from butcher shops that make sausage. Sausage can also be shaped and cooked without a casing. Ingredients Meat: Sausages will be moister and hold together better if there is some fat in the meat. Regular grind beef, lamb, pork, and chicken work well. Venison and turkey might need a little pork or beef fat added. Mixing leaner meats with ground pork will make a leaner product. The standard recipe usually uses 4 pounds of ground venison or turkey to 1 pound of ground pork. Keep the meat as cold as possible during the entire sausage making process. Nonfat dry milk: You can add ¼-½ cup of nonfat dry milk per pound of meat to help hold leaner sausage together. Nitrates and Nitrites: Sodium and potassium nitrite and nitrate (saltpeter) have been added to cured meats for centuries. These additives have several purposes. They preserve the red color of meat; they help to give the distinctive cured flavor; and they inhibit the growth of Clostridium botulinum, the bacteria that cause botulism food poisoning. -
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. -
Meaning Salted Fresh Sausage Means Meat Ground
BASIC SAUSAGE TECHNIQUE Sausage – (old French) saussiche – salsus (latin) meaning salted Fresh sausage means meat ground with seasonings, cooked, and eaten usually hot. Sausages can be stuffed into casing or shaped into a patty. It’s not much more complicated than that, but even with fresh sausage, a few issues of technique must be respected in order to achieve a great sausage. TOOLS FOR SAUSAGE MAKING Digital Scale - Meat professional grinder is recommended – body, worm, blade, die or plates, collar. Food processor can also be used for limited quantities. Sausage stuffer Sausage casings Instant-read thermometer INGREDIENTS FOR MAKING LAMB SAUSAGE • American Lamb: Shoulder is marbled and inexpensive, and thus the perfect cut for sausage making. General ratio is 70% meat and 30% fat or 75% to 25%. Lamb is about 80% lean to fat. Aside from shoulder another good choice would be leg meat mixed with belly trim or neck meat. • BACK FAT (OR FATBACK): The layer of fat from the pig’s back, usually the purest white and thickest fat on the pig’s body. For use in sausages and pâtés, make sure it is fresh back fat, not salted back fat. Pork fat is optional but is used in many sausages to add a smooth texture. Sausage Curing Salts • PINK SALT: A curing salt is a combination of iodized salt and sodium nitrite used for sausages and other meats. It goes by many names depending on the company selling it (Prague Powder #1 or Insta Cure #1, DQ Curing Salt, tinted cure mix or TCM). Regardless of what it’s called, it is salt with 6.25 percent sodium nitrite added, and it is tinted pink to prevent accidental ingestion. -
Sausage Making Basics
SAUSAGE MAKING BASICS PART OF THE AHEIA “O.W.L. SERIES” OUTDOOR WILDLIFE LEARNING MODULE #11 Introduction to Sausage Making If you are looking for new ways to utilize your harvest, exploring sausage making can be a great way to expand your food preparation skills. There are a variety of different types of sausage and they are either cooked or smoked, such as pepperoni or summer sausage, or fresh such as breakfast or Italian sausage. With so many ingredients that can be included and preparation methods available, you will soon gain a new appreciation of the endless combinations that are possible. In this workbook we will cover equipment, techniques, cooking methods as well as some recipes for you to try. Sausage Making Checklist Since sausage making and food preparation are time sensitive, you should gather all required elements prior to starting the sausage making process. The following is a checklist to ensure you have everything you need to get started, and a list of steps that will be detailed in the workbook: o Collect Equipment – Grinder, sausage stuffer, spices, fruit or cheese, casings o Meat Organization – Ensure the meat remains at a food safe temperature and keep as cool as possible (4˚C or colder) o Meat Preparation – Remove and sinew, tendons etc. Remember that anything that goes into the sausage will be part of the final product; Working to Conserve Alberta’s Wilderness Resources through Education and Communication 1 garbage in – garbage out. You can cut the meat into smaller chunks to grind easier and inspect closer o Prepare -
Neolithic Studies Group 'Spring' Meeting Lake District and North
Neolithic Studies Group ‘Spring’ Meeting Lake District and North Cumbria 17-19 September 2021 This year’s ‘Spring’ Meeting will take place in the Lake District and Cumbria, starting on the evening of Friday 17th September and concluding mid-afternoon on Sunday 19th. We will continue to watch Boris’ announcements closely and will alter plans accordingly. The meeting will be based in Penrith, Cumbria. This year’s organiser is Emma Watson. On Friday evening at 7pm, the Little Martindale room in the North Lakes Hotel will play host to introductory talks, with a cash bar nearby (https://www.northlakeshotel.co.uk/). On Saturday 18th, we plan to set off at 9:30 (at the latest). We will be visiting all the Neolithic monuments (and possibly a few Bronze age ones (sorry!!)) along the A6 southbound from the A66 towards Shap. These include: two henges (a Type I and a Type II); Trainford Brow Early Neolithic long barrow; at least 4 stone circles – Gunnerkeld, Kemp Howe, Oddendale and Gamelands; and the ‘lost’ Shap Neolithic stone avenue. As the distance is minimal (a total of 40 miles for the full day), we plan to travel together by pooling available cars. To this end, it would be really useful if you could provide an indication of your travel arrangements on the attached booking form so we can establish that we have enough cars to accommodate everyone. On Saturday evening at 7:30pm, a meal has been organised in the Little Martindale room in the North Lakes Hotel at £30.00 per person for a 3-course meal, plus coffee and mints. -
Sausage on the Go
A Bi-Monthly Newsletter from Malabar Super Spice Co. Ltd. June/July 2006 IN THE NEWS The Meat According to Foodservice Facts 2006, Canadians are trying of It: to balance their busy work and home lives by eating fewer restaurant meals on restaurant premises, and more at home or Sausage on the go. On-premise eating accounted for less than 40% of all meal occasions in Malabar Super Spice was 2005 – down sharply from founded by a German nearly 46% in 1996. Preferred sausage-making family to foods are roast chicken, gourmet burgers and ethic foods provide spices, seasonings, that are easy to travel with. ingredients and supplies (Canadian Restaurant & to sausage makers and meat Foodservices Association). processors across the country. A Reminder: Malabar will be Many of Malabar’s oldest customers are expert sausage closed on Friday, June 30th, in honour of the Canada Day holiday makers, and so, with BBQs starting up across the country, Malabar pays homage to the sausage. What Is a Sausage? FACTS A sausage consists of ground meat, herbs and spices, often with some functional ingredients, According to the American and is traditionally packed in a casing made from the intestines of animals. The word sausage National Hot Dog and Sausage originally comes from the Latin word “salsus”, which means salted or preserved. It is often Council, Los Angeles California assumed that sausages were invented by the Sumerians (in what is Iraq today), around 3000 was the #1 sausage-eating city in the BC. However Chinese sausage, made from goat and lamb meat, was first mentioned in 589 BC, United States, in 2004. -
2017 Lakes Walk Descriptions
September in the Lakes – Walk Descriptions There are three walks: 1. Thursday 21st Sept. half day - Castlerigg Stone Circle walk down into Threlkeld 2. Friday 22nd full day – Cat Bells, Derwent Water and beyond 3. Saturday 23rd full day – Blencathra, towers above Threlkeld where we are based Everyone can do the Thursday walk. On Frday and Saturday, there are two routes each day for diferent levels of walking - A is the most challenging and requires experience, B has less challenges, but remember this is the lakes – nothing is easy. With everyone's safety in mind, JJ will have the last word on who should do which walk. Thursday Afternoon walk meeting at 3pm at the Castlerigg Stone Circle then walking to the Salutation Inn in Threlkeld arriving about 5pm. The ‘Session in the Sally’ begins at 8pm. Friday Cat Bells “a classic high level fell walk”. Wikipedia link here https://en.wikipedia.org/wiki/Cat_Bells Getting to Cat Bells for this walk requires some organising. Walkers should study the descriptions below carefully and decide how to get to and from the walk start and end points. As usual, please get together and arrange cars or book a minibus. Public transport and parking options are given below. Both routes will give fabulous views over Derwent Water and the fells. Both groups will meet at the end of the walks at the Swinside Inn http://swinsideinn.co.uk (where there is plenty of parking). The two routes are: A: led by JJ: Cat Bells, Bull Crag, High Spy, Dale Head then return through the beautiful Newlands Valley. -
2008 Tech Journal Series Sausage 101
Sausage Tech 1 5/29/08 12:47 PM Page 1 EXCLUSIVE 2008 TECH JOURNAL SERIES SAUSAGE 101 Photo courtesy of Odom’s Tennessee Pride A supplement to The National Provisioner SAUSAGE TECHNOLOGY JOURNAL Sausage Tech 1 5/29/08 12:47 PM Page STJ-2 2008 TECH JOURNAL SERIES SAUSAGE TECHNOLOGY 101 A NATIONAL PROVISIONER RESEARCH PROJECT BY BARBARA YOUNG, EDITOR-IN-CHIEF LISA WHITE, RESEARCH ASSISTANT PART ONE: OVERVIEW he sausage category consists of comminuted cessing often includes a blend of Old World tradi- meats ranging from coarsely ground to fine tions and tastes with modern processing equipment. T emulsions such as hot dogs or bologna. Technology is a key driver behind efficient Products may be cured, smoked or heat-processed. sausage production, which is defined by sophisticated Categories generally include fresh; uncooked and manufacturing techniques. smoked such as Italian pork sausage; cooked and The National Provisioner is producing a series of smoked as in hot dogs; cooked such as liver sausage; technology journals covering various aspects of the dry, semi-dry or fermented such as summer sausage processing side of the industry. These in-depth or pepperoni; and cooked meat specialties such as reports delve into the science and technology that luncheon loaves. Each product in the category has its support the business foundation of meat- and poultry- own processing method with intricacies and tradi- processing programs. This is the third in the series. tions dating back hundreds of years. The recipe for The first two focused on bacon and ground beef, success in the 21st century concerning sausage pro- respectively. -
Castlerigg Stone Circle in the Lake District of North-West England
Castlerigg stone circle in the Lake District of north-west England. Photograph: Chris Scarre // Círculo de piedras de Castlerigg en el Distrito de los Lagos del noroeste de Inglaterra. Fotografía: Chris Scarre. MARKING TIME: THE PROBLEM OF CHRONOLOGY IN STUDYING EUROPEAN NEOLITHIC MONUMENTS MARCAR EL TIEMPO: EL PROBLEMA DE LA CRONOLOGÍA EN EL ESTUDIO DE LOS MONUMENTOS NEOLÍTICOS EUROPEOS Chris Scarre (Department of Archaeology, Durham. [ [email protected] ] Summary Resumen West European Neolithic monuments are durable Los monumentos del periodo Neolítico de Europa and visible marks on the landscape but have proved occidental son marcas visibles y perdurables en el often difficult to date. Early research sought to paisaje, pero a menudo ha sido difícil datarlos. La establish a chronological framework through investigación más temprana trató de establecer un studies of monument typology, or through theories marco cronológico a través de estudios de la that considered them the work of a single tipología de los monumentos, o a través de teorías ‘megalithic people’ spreading up or down the que los consideraban el producto de un “pueblo Atlantic coast. The advent of radiocarbon dating, megalítico” único que se dispersó hacia el norte o that might have been expected to resolve the issue, hacia el sur, a lo largo de la costa atlántica. El provoked further controversy through inadequate desarrollo de la datación por radiocarbono, que en attention to sample reliability and an undue principio se esperó resolviese este problema, emphasis on theories of regional independent provocó otras controversias como consecuencia de origin. Subsequently, postprocessualist approaches la insuficiente atención prestada a la fiabilidad de las in Britain focused on analysis at the level of muestras y el énfasis innecesario en las teorías de individual sites and regions, emphasising origen regional independiente.